TO STEW A RUMP OF BEEF

TAKE out as much of the bone as can be done with a saw, that it may lie flat on the dish, stuff it with forcemeat made as before directed, lay it in a pot with two quarts of water, a pint of red wine, some carrots and turnips cut^n small pieces and stewed over it, a head of cellery cut up, a few cloves of garlic, some pounded cloves, pepper and salt, stew it gently till sufficiently done, skim the fat off, thicken the gravy, and serve it up; garnish with little bits of puff paste uicely baked, and scraped horse-radish.